Corn arepas with black beans and avocado

Ingredients

For 1 serving

• Corn flour50 g
• Saltto taste
• Sunflower oil1 teaspoon
• Cooked black beans80 g
• Avocado0.3
• Lime juice1 teaspoon
• Cilantroto taste
• Cuminto taste

Method

1. In a bowl mix the cornmeal with a pinch of salt and add hot water little by little, kneading with your hands until you have a soft, smooth dough that doesn't crack; leave it to rest for 2–3 minutes.
2. Divide it into 2 balls and flatten them between your palms into discs about 1 cm thick, smoothing the edges with wet fingers.
3. Heat a non-stick pan over medium heat, grease it with the oil and cook the arepas for 5–6 minutes per side, until they have a golden crust and sound hollow when tapped.
4. Meanwhile drain and rinse the cooked black beans and warm them in a small pan over medium-low heat with a pinch of cumin and salt for 3–4 minutes, mashing some with a fork, until hot and creamy.
5. Slice the avocado and chop the coriander. Split the arepas into pockets with a small knife and fill them with the beans, avocado, lime juice and coriander.